Fiery tomato and ginger pumpkin soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Thinly sliced scallions |
| 2 | teaspoons | Grapeseed oil |
| 1½ | tablespoon | Minced ginger root |
| 1½ | tablespoon | Minced garlic |
| 1 | tablespoon | Minced fresh hot Chile; or to taste |
| 14 | ounces | Diced canned tomatoes and their juice |
| 2 | teaspoons | Sugar |
| 5 | cups | Boiling vegetable stock or water |
| 2 | pounds | Pumpkin or winter squash; peeled, seeded, |
| And cut into 1/2-inch cubes | ||
| Salt to taste | ||
Directions
Makes 6 servings
This soup can be very spicy. If your palate doesn't have asbestos properties, reduce the amount of chile or seed before chopping.
1. In a large nonstick pot, briefly saute scallions in oil, over medium-high heat. Add ginger, garlic, and chile, and cook, stirring constantly, for 2 minutes. Stir in tomatoes and sugar. Bring to a boil, then lower heat to medium-low and simmer for 15 minutes.
2. Stir in stock, pumpkin, and salt. Bring to a boil over high heat, then reduce heat to medium and simmer until pumpkin is tender, about 20 minutes.
VEGAN
PER SERVING: 95 CAL (20% from fat), 3g PROT, 2g FAT, 19g CARB. 685mg SOD, 0mg CHOL, 4g FIBER
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 49 Converted by MM_Buster v2.0l.